Cheddar Turkey Casserole

By carvalhohm

Ingredients

• 4 cups uncooked spiral pasta
• 1 garlic clove, minced
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon prepared mustard
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 cups 2% milk
• 1-1/2 cups (6 ounces) shredded cheddar cheese
• 2 cups cubed cooked turkey
• 2 cups frozen mixed vegetables, thawed
• 1/2 cup slivered almonds

Preparation

Step 1

Cook pasta according to package directions.

Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Serve immediately or before baking, cover and freeze casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

Yield: 6 servings.

Nutritional Facts
1-1/3 cups equals 513 calories, 23 g fat (12 g saturated fat), 87 mg cholesterol, 703 mg sodium, 46 g carbohydrate, 5 g fiber, 31 g protein.